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Overall, commercial reach-in refrigeration is meant to keep up with the fast paced, high-output
requirements of a commercial food service establishment. The reach-in options are the most common
items in a food service location from a single door all the way up to a 3-door unit, they can be placed
in all areas of a restaurant, long term care home, hospital, quick service location and the list goes
on. While other types of commercial refrigeration are used for specific needs, the most versatile and
effective use of cold space is the standard reach-in coolers and freezers.
Commercial refrigeration is a large component of
energy use in a food service establishment. With
the development of technology and refrigeration
standards through environmental requirements,
commercial refrigeration is becoming increasingly
efficient and drawing significantly less amperage
than an older cooler or freezer you might have from
a previous owner or tenant. For example, some of
the larger (and older) chest freezers in your prep
kitchen could run up to 18 amps and maybe even
on 220V power. Now, it is not uncommon for
freezers to run less than 10 amps on 120V! That is
just one energy saving feature.
As the commercial coolers and freezers become
better insulated, use a more environmentally
refrigerant,
are
outfitted
with
higher
cost
Health inspections vary from municipality to municipality and sometimes, inspector to inspector, but
there are common elements that every commercial food service operator should have to minimize
their struggles when it comes to commercial refrigeration. Most units come outfitted with a digital
thermometer – while this can be a good feature, often Health Inspectors would like to see a second,
standalone thermometer in the cabinet somewhere. This will allow a safety check but also to ensure your
digital thermometer is doing its job. This also helps to ensure the temperature is the same throughout
the cabinet. An overly full cooler will not cool effectively and having thermometers throughout will
ensure proper temperatures are maintained. Self-closing doors & non-porous materials are common
requirements as well to ensure the whole unit is easy to clean.
Health inspectors want shelving that is coated in an epoxy coating and not damaged by cuts or rust in the
coating. A smooth cleanable, wipeable surface is required to ensure there is no place for contamination
to hide on an otherwise, apparently clean surface.
A self-closing door is common on most commercial coolers and freezers in the reach-in category to
ensure the unit maintains the proper temperature of cooling and the unit does not have to overwork to
keep that product at optimal temperature. The harder the compressor and internal components are
required to work, the shorter their lifespan may be.
3. Energy Efficiency:
4. Compliance with Food Regulations/Public Health:
components such as a TX valve, commercial
refrigeration gets better at efficiently cooling food
product and not breaking the bank at the hydro
meter!
Reinforced hinges, heavy-duty, wipeable handles
and strong interior shelving makes commercial
reach-in coolers and freezers able to stand up to
the most demanding kitchens. And here is where
the old adage: “You get what you pay for” really
comes to mind. A fully welded frame with foamed-
in insulation and heavy-duty hinge set is going to
hold up much longer in your kitchen than a riveted
frame with a blanket insulation and standard hinge
sets. All of those components add to the initial
cost and must be considered when looking at a
long-term investment versus simply getting a
problem solved in the short-term.